* Peach Jalapeno Glazed Chicken

Rosemary Bunch, ea.
In Stock
$2.29

Peach Jalapeno Glazed Chicken

  • 4 bone-in, skin-on chicken breasts
  • 1 -12 oz. jar Mark & Stephen's Peach Jalapeno Jam
  • 2 TB shoyu or soy sauce
  • 1 TB Dijon mustard
  • 2 TB unsalted butter, melted
  • 2 TB finely chopped fresh rosemary
  • 1/2 tsp fresh ground black pepper

 

Combine jam, shoyu, mustard, melted butter, rosemary and pepper in a baking dish. Add chicken to marinade and turn to coat well. Cover and refrigerate for at least 6 hours.

At least 20 minutes prior to cooking, remove chicken from refrigerator and preheat oven to 400 degrees. Bake for 45 minutes or until cooked through and browned on top.  Allow to sit for 10 minutes before serving, turning breasts over and back again to glaze.  Delicious over rice and a side of green beans. Serves 4-6  Variation of Pamela Salzman's Orange-Glazed Chicken

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